Diligence book check list

Opening Kitchen Checks 1

Date
Name
Location
Fridge and Freezer Opening temperatures - Fridges to operate
at a maximum temperature of 8c but ideally less than 5c.
Freezers to operate -18c to -22c. If the fridge temperature is above
8c. Due to the door being frequently opened, close the door and
recheck in one hour. If the unit is still outside, correct temperatures; complete the question at the end of this section
Fridge 1
Fridge 1 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Fridge 2
Fridge 2 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Freezer 1
Freezer 1 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Freezer 2
Freezer 2 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Are all fridge and freezers operating at correct temperature?

Opening Kitchen Checks 2

Confirm there is hot and cold running water to all hand
Fridges & Freezers - check all foods are stored correctly, date labelled and foods in date (dispose of any foods out of date)
Fill all blue roll dispensers and handwash soap dispensers
Sanitiser sprays guns filled and in kitchen
Kitchen is clear of pests
Probe wipes in stock
Allergies and Special Diets - All staff are trained and aware of
our School Allergen Policy, which is followed at all times.
Confirm that all catering staff have been briefed on any allergens in today's dishes. All allergen information from today's menu is on display for the Customers to inform themself before porches.
Core Cooking Temperatures - cook to a minimum of 75c. High
risk protein foods only.
Name of dish
Core Cooking Temperature
Name of dish
Core Cooking Temperature
Name of dish
Core Cooking Temperature
Name of dish
Core Cooking Temperature
Name of dish
Core Cooking Temperature
Hot Holding Temperatures - to be kept at 63C or above. Foods
above 63C in hot holding (not on the open counter) can be cooled
and reused if held hot for less than 2 hours
Bain-marie 1
Bain-marie 2
Bain-marie 3

Cleaning Checks

Servery Counters - all emptied and cleaned. Any glass screens cleaned so smear free
Dry Stores - all food stored off the floor, floor swept, all packaging intact and sealed, floor washed
Fridges/freezers floors, doors and handles cleaned and sanitised - daily
Kitchen bins emptied and cleaned - daily
Hand sinks and taps cleaned - daily
Boards and knives cleaned and in good condition - daily
Food preparation & dishwash sinks and surrounds cleaned and sanitised - daily
Dishwasher, emptied, stripped and cleaned and chemical levels checked
All other equipment cleaned - daily
Floor swept (including under units)
Floor mopped

Ovens cleaned - weekly
Extract Filters cleaned - weekly
Weekly Deep Clean completed -( pull out equipment to clean behind and underneath, table legs, shelves, doors, walls)

Fridge 1
Fridge 1 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Fridge 2
Fridge 2 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Freezer 1
Freezer 1 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Freezer 2
Freezer 2 temperature is a higher indication of faulty equipment; please inform the Manager on duty.
Are all fridge and freezers operating at correct temperature? Fridges less than 8c and freezers colder than -18c

Fridges & Freezers - check all foods are stored correctly, date labelled and in date
Fill all blue roll dispensers and handwash soap dispensers
All equipment turned off
All food safety records completed for the day - sign off
Is the kitchen compliant and were all food safety records completed today including core cooking temperatures?
Name
Date and time